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Vegan Minestrone Soup

This Vegan Minestrone Soup is a hearty, plant-powered classic packed with fresh vegetables, beans, and pasta for a comforting, flavorful meal.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course, Soup
Cuisine: Italian, Vegan
Keyword: Comforting, Easy, Healthy, One-Pot, Vegan
Servings: 6 servings

Ingredients

  • 1 Tbsp olive oil for sautéing and adding richness
  • 1 medium onion diced
  • 3-4 cloves garlic minced
  • 1 large potato peeled and cubed
  • 1 large carrot diced
  • 1 parsnip diced
  • 1 stalk celery chopped
  • 14 oz red kidney beans (or substitute with cannellini, pinto, or cranberry beans)
  • 14 oz dry chickpeas soaked and cooked until tender (not canned)
  • 14 oz chopped tomatoes
  • 2.5 oz tomato paste intensifies the tomato flavor
  • 6 cups vegetable broth the soul of the soup
  • 1 cup small shells pasta (dry; aka Conchiglie, or any pasta of your choice)
  • 1 tsp oregano ground
  • 1 tsp basil ground
  • 1 tsp thyme dried, ground
  • 1 tsp sweet paprika powder
  • 1 bay leaf
  • fresh parsley chopped, for finishing touch
  • salt and pepper to taste

Instructions

Prep Your Beans

  • Start by soaking your dry chickpeas in plenty of water overnight or for at least 8 hours. Once soaked, drain and rinse them thoroughly. Cook the chickpeas in fresh water until tender, which usually takes about 1 to 1.5 hours. Drain and set aside. If you prefer, you can cook the red kidney beans from dry as well, but canned or pre-cooked beans work just fine for convenience.

Sauté the Aromatics

  • Heat 1 tablespoon of olive oil in your large soup pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant, making sure not to burn it.

Build Your Soup Base

  • Add the diced potato, carrot, parsnip, and celery to the pot. Stir to combine and cook for about 5 minutes, allowing the vegetables to soften slightly. This step enhances their natural sweetness and flavor.

Add Tomatoes and Herbs

  • Pour in the chopped tomatoes and tomato paste. Stir well to coat the vegetables. Sprinkle in the oregano, basil, thyme, sweet paprika, and add the bay leaf. Season with salt and pepper to taste. Let the mixture cook for 3-4 minutes to meld the flavors.

Pour in the Broth and Beans

  • Pour 6 cups of vegetable broth into the pot and bring everything to a boil. Once boiling, reduce the heat to a simmer. Add the cooked chickpeas and red kidney beans (or your preferred beans). Cover and let simmer for about 20 minutes, allowing the flavors to deepen and the vegetables to become tender.

Cook the Pasta

  • Add 1 cup of small shells pasta directly into the simmering soup. Stir occasionally to prevent sticking. Cook for an additional 8-10 minutes or until the pasta is al dente. Adjust the seasoning with salt and pepper as needed.

Final Touches

  • Remove the bay leaf. Stir in freshly chopped parsley for a burst of color and fresh flavor. Serve your Vegan Minestrone Soup hot, paired with crusty bread or a simple salad for a complete meal.

Equipment

  • Large soup pot or Dutch oven
  • Chef’s knife
  • Cutting Board
  • Wooden spoon or heatproof spatula
  • Measuring Cups and Spoons
  • Colander
  • Ladle

Notes

  • Add kale or spinach in the last 5 minutes for extra greens and nutrients.
  • Cook pasta separately if planning to freeze the soup to prevent mushiness.
  • Use canned chickpeas for faster preparation but rinse well before adding.
  • Simmer uncovered if the soup is too watery to concentrate flavors.
  • Swap herbs like rosemary or sage for a different aromatic twist.